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dc.contributor.authorLerfall, Jørgen
dc.contributor.authorJakobsen, Anita Nordeng
dc.contributor.authorSkipnes, Dagbjørn
dc.contributor.authorWaldenstrøm, Lene
dc.contributor.authorHoel, Sunniva
dc.contributor.authorRotabakk, Bjørn Tore
dc.date.accessioned2019-01-03T15:11:23Z
dc.date.available2019-01-03T15:11:23Z
dc.date.created2018-11-30T19:40:18Z
dc.date.issued2018
dc.identifier.citationJournal of Food Science. 2018, 83 (12), 3099-3109.nb_NO
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/11250/2579072
dc.description.abstractA comparative evaluation on the effect of carbon dioxide (CO2) on quality and shelf life of Atlantic salmon loins pasteurized with microwave and conventional technology was conducted. The experimental design allowed CO2 to enter the salmon muscle before (soluble gas stabilization [SGS] + vacuum) or after pasteurization (CO2 emitter + vacuum), whereas the control samples (vacuum only) were not presented for CO2. This setup resulted in six different groups; three heated with microwaves and three with conventional pasteurization. The core temperature of microwave samples was 58.8 ± 2.2 °C, whereas the surface temperature was equal to the oven temperature (62 °C) during conventional pasteurization and close to the core temperature during microwave pasteurization (57.6 ± 1.4 °C). Microwave‐heated samples showed higher microbial growth; decreased shelf life; and darker (lower L*‐value), more reddish (higher a*‐value), and yellowish (higher b*‐value) colors compared to conventional‐heated salmon. Lowest liquid loss (LL) was observed in salmon packaged with the CO2 emitter, whereas a SGS step prior to pasteurization did not affect the LL negatively as compared to samples packaged in vacuum only. Treatment with CO2, independent of the prestep using SGS or an emitter, resulted in increased shelf life. Protein denaturation, microbial growth, product color, product shelf life, and sensory properties of the salmon loin were significantly affected by the applied pasteurization method (microwave‐ or conventional pasteurization). However, the heat load was probably too high to detect differences resulting from the pretreatment using SGS or packaging with CO2 emitter.nb_NO
dc.language.isoengnb_NO
dc.publisherWileynb_NO
dc.titleComparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methodsnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersionnb_NO
dc.source.pagenumber3099-3109nb_NO
dc.source.volume83nb_NO
dc.source.journalJournal of Food Sciencenb_NO
dc.source.issue12nb_NO
dc.identifier.doi10.1111/1750-3841.14384
dc.identifier.cristin1637847
dc.description.localcodeThis is the pre-peer reviewed version of an article, which has been published in final form at [https://doi.org/10.1111/1750-3841.14384]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.nb_NO
cristin.unitcode194,66,15,0
cristin.unitnameInstitutt for bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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